Mexican Refried Beanseasy, meatless, mexican, vegetables 1 tablespoon olive oil 2 cloves garlic, minced 1 can pinto beans (15-1/2 oz can) 1/8 teaspoon freshly ground black pepper Place olive oil and garlic in 9-inch microwave-proof pie plate. Microwave on HIGH (100% power) 45 seconds. Drain pinto beans, reserving 1/3 cup of juices. Add beans and reserved juiced to garlic mixture in microwave-proof pie plate. Mash beans with potato masher until all are broken up. Stir in pepper. Cover with wax paper and microwave on HIGH 3 minutes. Stir well and smooth out top to make even. Makes 2 cups. Printed in the November 27, 1992, issue of the Los Angeles Times. |
